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Honey Badger

Member Since 17 Aug 2016
Offline Last Active Dec 10 2018 04:28 AM

Topics I've Started

Pickled baby onions with chillies

26 September 2018 - 12:58 PM

I had a handful of baby onions, few chillies and few other bits and pieces and this happened:


Attached File  baby onion pickle.jpg   39.01KB   16 downloads


I'll give it couple of weeks to mature before sampling one or two with a pint of nice ale. ;)

Apple Cider Vinegar question

14 September 2018 - 09:26 AM

Recently I bought 25L fermentation bucket with airlock, thermometer and a tap. Originally, I was going to ferment some vegetables with chillies but decided I would like to make apple cider vinegar in it instead. I have lots of apples (see the background) which are quite sour and other than cooking, I don't know what else to do with them.


Attached File  fermentation bin.jpg   348.32KB   11 downloads


I'm actually looking for ideas as well as advice on weather this bucket is suitable for ACV at all?



Red ferment

11 September 2018 - 08:07 AM

I started this few days ago; 3.5% brine, lots of nagas, few serranos and handful of chiltepins together with a large clove of garlic and some mixed peppercorns and regular sweet peppers.


Attached File  41244114_2150318338516706_6748359719074660352_n.jpg   62.41KB   22 downloads


I'll give it couple of weeks to a month before blending, straining and bottling. 


Gotta start working on label designs. :)

Labels for your jars/bottles etc...

05 September 2018 - 05:30 AM

I have my own label designs but struggling to find a way to print them and cut them to how I want it. I'd like to have it looking professional, cut in different shapes (round, square, round corners, odd shapes) and printed on quality media, not your bog standard A4 printing paper. If I go to professionals, they want me to print far too many labels than I'll ever need.


If this was discussed (it must have been) before, please point to relevant topic. 



Yellow ferment

04 September 2018 - 03:48 PM

I had a bumper crop of aji lemon, aji mochero and few fatalii and decided to ferment them and hope to make yellow sauce. To a 5L bucket I added my chillies (about 250g), few cloves of garlic, some mixed peppercorns, piece of ginger and loads of pineapple. Topped it up with 3.6% brine and inoculated with some brine from my saurkraut...


Attached File  chilli ferment.jpg   77.97KB   24 downloads


Attached File  chilli ferment1.jpg   54.05KB   25 downloads  Attached File  chilli ferment2.jpg   47.31KB   23 downloads


The plan is to let it ferment, blitz in a blender, strain and add vinegar to stabilise it. 


Does that seems like a good idea? 


This will be my first attempt at this type of ferment. Any comments are greatly appreciated. :)